Systems, devices, and methods for introducing additives to a pressurised vessel

ABSTRACT

An additive dispensing device for dispensing of additives into a pressurised vessel, more particularly a fermentation vessel of a brewing system, is disclosed. The device has a vessel body including a chamber, the chamber having a closed end and an open end. A pressure release means is provided between the chamber and atmosphere. A controllable valve positioned between the closed end and the open end, configured to selectively open and close a flow path between the closed end and the open end.

CROSS-REFERENCE TO PRIORITY APPLICATION

This application is a continuation of U.S. patent application Ser. No.15/755,978 for SYSTEMS, DEVICES, AND METHODS FOR INTRODUCING ADDITIVESTO A PRESSURISED VESSEL, filed Feb. 27, 2018, which itself claims thebenefit of PCT Patent Application No. PCT/IB2016/055183 for SYSTEMS,DEVICES, AND METHODS FOR INTRODUCING ADDITIVES TO A PRESSURISED VESSEL,filed Aug. 31, 2016, which itself claims the benefit of New ZealandPatent Application No. 711711 for SYSTEMS, DEVICES, AND METHODS FORINTRODUCING ADDITIVES TO A PRESSURISED VESSEL, filed Sep. 1, 2015. Eachof the foregoing patent applications and publication is herebyincorporated by reference in its entirety.

TECHNICAL FIELD

Embodiments of the disclosure relate to systems, methods, and devicesfor introducing additives into a pressurised vessel—more particularlythe introduction of hops into a fermentation vessel.

BACKGROUND

Traditionally, restaurants and pubs have purchased beer from a brewery,which is then shipped to the business for sale. However, there is anincreasing demand by consumers for variation in taste or style from theofferings of large scale breweries, and also freshness of the product.Some businesses have established brewing facilities on site to servicethese demands.

However, it is widely recognised that the production of high qualitybeer requires careful adherence to processes in order to achieve aconsistent product. Further, the capital and ongoing costs associatedwith traditional brewing processes and systems (which require constantmonitoring and input by a brewer) are not feasible for many businesses.

PCT Patent Application No. PCT/IB2012/000624 describes a systemautomating the brewing process in a relatively small scale—monitoringfermentation, maturation, and carbonation to prepare the beer (or otherfermented beverage) for dispensing.

It is an object of the present invention to improve on existingofferings, or at least to provide the public with a useful choice.

All references, including any patents or patent applications cited inthis specification are hereby incorporated by reference. No admission ismade that any reference constitutes prior art. The discussion of thereferences states what their authors assert, and the applicants reservethe right to challenge the accuracy and pertinency of the citeddocuments. It will be clearly understood that, although a number ofprior art publications are referred to herein, this reference does notconstitute an admission that any of these documents form part of thecommon general knowledge in the art, in New Zealand or in any othercountry.

Unless the context clearly requires otherwise, throughout thedescription and the claims, the words “comprise”, “comprising”, and thelike, are to be construed in an inclusive sense as opposed to anexclusive or exhaustive sense, that is to say, in the sense of“including, but not limited to”.

Further aspects and advantages of the present invention will becomeapparent from the ensuing description which is given by way of exampleonly.

SUMMARY

According to one aspect of the present disclosure there is provided anadditive dispensing device. The dispensing device may include a vesselbody including a chamber, the chamber having a closed end and an openend. The dispensing device may include a pressure release means betweenthe chamber and atmosphere. The dispensing device may include acontrollable valve positioned between the closed end and the open end,configured to selectively open and close a flow path between the closedend and the open end.

According to one aspect of the present disclosure there is provided abrewing system. The brewing system may include a fermentation vessel.The brewing system may include an additive dispensing device. Thedispensing device may include a vessel body including a chamber, thechamber having a closed end and an open end, wherein the open end opensinto the fermentation vessel. The dispensing device may include apressure release means between the chamber and atmosphere. Thedispensing device may include a controllable valve positioned betweenthe closed end and the open end, configured to selectively open andclose a flow path between the chamber and the fermentation vessel.

According to one aspect of the present disclosure there is provided amethod of dispensing additives into a fermentation vessel of a brewingsystem, the brewing system including an additive dispensing deviceincluding a vessel body including a chamber, the chamber having a closedend and an open end, wherein the open end opens into the fermentationvessel, a pressure release means between the chamber and atmosphere, anda controllable valve positioned between the closed end and the open end,configured to selectively open and close a flow path between the chamberand the fermentation vessel. The method may include receivingconfirmation of fermentation within the fermentation vessel beingcompleted. The method may include receiving input indicating additivesare to be dispensed into the fermentation vessel. The method may includereceiving confirmation of additives being placed in chamber. The methodmay include controlling the controllable valve to open a flow pathbetween the chamber and the fermentation vessel.

According to one aspect of the present disclosure there is provided amethod of dispensing additives into a fermentation vessel of a brewingsystem, the brewing system including an additive dispensing deviceincluding a vessel body including a chamber, the chamber having a closedend and an open end, wherein the open end opens into the fermentationvessel, a pressure release means between the chamber and atmosphere, anda controllable valve positioned between the closed end and the open end,configured to selectively open and close a flow path between the chamberand the fermentation vessel. The method may include monitoring at leastone condition associated with fermentation of a beverage in thefermentation vessel. The method may include determining that additivesare to be dispensed into the fermentation vessel based on the at leastone condition. The method may include controlling the controllable valveto open a flow path between the chamber and the fermentation vessel.

Reference will herein be made to the fermented beverage produced by thebrewing system being beer. However, it should be appreciated that thisis not intended to be limiting, and that in exemplary embodiments otherfermented beverages may be produced—for example cider.

It is envisaged that the present disclosure may have particularapplication to the dispensing of additives into a pressurisedfermentation vessel. During fermentation of beer, carbon dioxide (CO₂)development of the beverage in the fermentation vessel builds pressurewithin the vessel. While exact levels may vary depending on the beveragebeing fermented, this pressure may be in the order of 1 to 2 bar.

Maintenance of pressure levels may be desirable in order to avoidcompromising fermentation, or subsequent carbonation of the beverage.Further, it may be useful to reduce exposure to environmental conditionsoutside the fermentation vessel in the interests of maintainingstability of the beverage and sanitation of the vessel.

However, certain additives should ideally be introduced to the beverageat this stage in order to achieve desired flavours. The additivedispensing device of the present disclosure enables the introduction ofadditives with minimal exposure to atmospheric pressure and associatedenvironmental effects. It should be appreciated that while it isenvisaged that the present disclosure has particular application tofermentation vessels in which primary and/or secondary fermentationoccurs, the additive dispensing device may be used in other pressurisedvessels of a brewing system in which pressure is maintained aboveatmosphere and it is desirable to introduce additives.

It should be appreciated that the additives dispensed into thefermentation vessel using the additive dispensing device may be anyknown in the art, such as hops, finings, back-sweeteners, fruit pulp,fruit peel, or spices.

It is envisaged that the present disclosure may have particularapplication to the addition of solid particulate matter—for example dryhops. Dry hopping refers to the introduction of hops to the beverageafter cooling of the wort—i.e. during or after fermentation. This is arelatively recent development in brewing. The addition of hops after theboiling means that they do not impart bitterness, but provide hopflavour, and more importantly, hop aroma. Care must be taken to removethese hops after a certain timeframe so as not to impart harshastringent characters into the beer.

It is envisaged that the rapid in-flow of pressurised gas from thefermentation vessel due to the pressure differential may assist inbreaking up the particulate matter which has potentially settled(whether in the chamber or during storage), and thereby increasedistribution and/or exposure of the additive—in the case of dry hoppingfor extraction of oils from the hops.

Dry hopping regimes vary from brewery to brewery. In an exemplaryembodiment dry hopping may be scheduled by an operator once thefermentation specific gravity reaches the terminal gravity—measured, forexample, using a hydrometer. Using the device of the present disclosure,at this stage the hops are added by opening the flow path. As the valveopens, the CO₂ rushes into the chamber and breaks up the hops, allowingthem to drop into the liquid.

The action of dropping the hops into the warm (for example approximately20 degrees) carbonated liquids may create carbonation sites which causethe product to foam. In some configurations, if no allowance is made forthe internal pressure of the vessel, then product may eject from theport with great force. The beer may then be left in contact with thehops for a period of 24-48 hours, and then cooled to 2 degrees Celsiusfor maturation.

However, it should be appreciated that description of the use of solidparticulate matter with the additive dispensing device is not intendedto be limiting. For example, in an exemplary embodiment the additivedispensing device may be used to dispense finings into the fermentationtank, which are typically liquid in form. Finings can be used to form aprecipitate with organic compounds such as proteins, tannins, yeastcells to encourage settling of this precipitate in the bottom of thevessel which then can be removed. In some circumstances the desiredeffect may be achieved standing the beverage over an extended period toallow settling to occur. However this may not be suitable in all cases,whether considering the shelf-life of the beverage or the commercialimplications of increasing production times and maintaining an extendedinventory.

It is envisaged that the rapid in-flow of pressurised gas from thefermentation vessel due to the pressure differential may assist sprayingthe finings into the vessel, thereby increasing distribution andtherefore likely efficacy of the finings. In an exemplary embodiment thecontents of the fermentation vessel may be agitated on adding of thefinings (for example a stream of CO₂ from a source of pressurisedCO₂)—whether manually or as an automated response to activation of theadditive dispensing device. However, it is anticipated that suchagitation may be unnecessary due to the distribution of the finings asit bursts from the device.

In an exemplary embodiment, in use the additive dispensing device may beoriented such that the open end faces downwardly. It is envisaged thatthis may assist in gravitational feeding of the additives from thechamber into the fermentation vessel. The additive dispensing device mayalso be secured substantially toward the top of the fermentation vesselabove the liquid filling level.

In an exemplary embodiment, the additive dispensing device may include areleasable access into the chamber, for the introduction of theadditive(s) into the chamber. For example, the vessel body may include aremovable cap at the closed end. The cap may be releasably secured tothe vessel body using any suitable means known in the art—for example,complementary helical threads on the cap and the body, push lock, or ahinged configuration with a clip.

A purpose of the pressure release means is to release pressure from thechamber after opening of the controllable valve and thereforepressurisation by the fermentation vessel. In doing so, it is envisagedthat the chamber may be equalised with atmosphere, and therefore preventthe operator being exposed to expulsion of pressurised fluid and/oradditives through the releasable access the next time filling of thechamber with additives is required.

Further, the pressure release means releases pressure from the fermenterduring the process of hop addition—i.e. while the chamber is fluidlyconnected to the vessel. This may assist in reducing the likelihood ofsignificant foaming of the beer occurring and being ejected from theopen port. It should be appreciated that a balance is to be struckbetween a sufficiently fast release of pressure from the chamber, butlimiting the loss of desirable CO₂ pressure during dosing causingsignificant foaming of the beer.

While it should be appreciated that any suitable pressure release meansknown in the art may be used, it is envisaged that static means ofreleasing pressure may be preferable over valves having moving partswhich introduce additional cost and a higher risk of failure.

In an exemplary embodiment, the pressure release means may be a pressurerelease aperture between the chamber and atmosphere. For example, thediameter of the pressure release aperture may be in the range of 1 to 5mm. In an exemplary embodiment the diameter of the pressure releaseaperture may be substantially 2 mm. It is envisaged that this mayprovide a suitable rate of pressure release, while limiting thelikelihood of fluid flow being diverted from expelling the additive fromthe chamber.

In an exemplary embodiment, an opening of the pressure release apertureinto the chamber may be occluded from direct exposure to the open end ofthe chamber. In doing so, the likelihood of additive being expelledthrough the aperture may be reduced—particularly where the additive isliquid or a fine particulate in form.

For example, in an exemplary embodiment, the opening into the chambermay face away from the open end of the chamber. This may be achieved forexample, using a conduit extending from the aperture into the chamber,and bending around such that its end (i.e. the opening) faces away fromthe open end. In another embodiment a cover may be provided over theopening, providing at least one lateral flow path to the aperture—forexample, a bolt having a conduit through its shaft, and one or morelateral openings below the head of the bolt and intersecting the conduitthrough the shaft.

In an exemplary embodiment, the means for providing the opening of thepressure release aperture may be static. However, in an exemplaryembodiment it is envisaged that the opening may be closed, or at leastblocked to a greater extent, during the initial pressurisation of thechamber. For example, the exemplary conduit or bolt described above maybe configured to be pushed towards the cap until closing of the valve.In an exemplary embodiment a biasing mechanism, such as a spring, may beprovided to return the conduit or bolt once the valve is closed.

In an exemplary embodiment, the pressure release means may be providedby an allowance gap between components of the vessel body. For example,in exemplary embodiments in which the cap is threadably secured to thevessel body, the pressure release means may be an allowance gap betweenthe threads between the cap and the vessel body.

It should be appreciated that the controllable valve may be any suitabledevice for controllably sealing the chamber from the fermentationvessel. Numerous valves and means for control are known in theart—however, there are certain arrangements which are envisaged as beingparticularly suited to the context of the present disclosure.

For example, it is envisaged that the control valve may be pneumaticallycontrolled. Pneumatic controls provide for relatively high forces to beexerted, without requiring a high current draw which could have a numberof implications for the complexity and cost of the system.

In an exemplary embodiment, the controllable valve may produce twoadjacent apertures between the closed end and the open end when in anopen state. It is envisaged that this may assist in directing the flowof pressurised fluid from the fermentation vessel through one apertureand up a side of the chamber, before blowing the additives through theother aperture.

For example, the controllable valve may be a butterfly valve. It isenvisaged that the rotating action of the disk of the butterfly valvemay produce a funnelling effect to encourage the flow of pressurised gasfrom the fermentation vessel up one side of the chamber as describedabove.

In an exemplary embodiment, activation of the controllable valve may beautomated. For example, a controller of the brewing system may issue analert to an operator that additives should be dispensed into thefermentation vessel based on current conditions (as describedpreviously). The operator may add the additives to the chamber, andconfirm to the controller that this action has been performed. Thecontroller may then open the controllable valve at a suitable point intime, depending on the programming for that beverage.

However, it should be appreciated that this is not intended to belimiting, and in an exemplary embodiment the controllable valve may bemanually activated.

In an exemplary embodiment, control means for operation of thecontrollable valve may be located remotely from the additive dispensingdevice. It is envisaged that this may encourage safe practices byreducing the likelihood of the valve being opened while the operator iswithin the vicinity of the additive dispensing device.

In an exemplary embodiment, the additive dispensing device may include asensor for determining closure of the releasable access. The sensor maybe a contact sensor, or a non-contact sensor (such as a reed switch orHall-effect sensor). In such an embodiment, opening of the controllablevalve may be disabled while the releasable access is open or unsecured.

In an exemplary embodiment, the additive dispensing device may include apressure sensor for determining pressure within the chamber. An alertmay be issued—for example at a control panel of the system, or usingdedicated devices at the additive dispensing device—to alert an operatorof high pressure levels before they open the chamber. This may also beused to detect blockage of the pressure release means in the event thatpressure levels do not drop following closure of the valve.

In an exemplary embodiment the vessel body may be removable from thecontrollable valve, to assist in cleaning of the device.

In an exemplary embodiment the vessel body may include at least aportion made of a transparent material to enable visual inspection ofthe contents of the chamber. For example, the vessel body may be made ofa transparent material, or the vessel body may include a transparentstrip between its ends.

For a firmware and/or software (also known as a computer program)implementation, the techniques of the present disclosure may beimplemented as instructions (for example, procedures, functions, and soon) that perform the functions described. It should be appreciated thatthe present disclosure is not described with reference to any particularprogramming languages, and that a variety of programming languages couldbe used to implement the present invention. The firmware and/or softwarecodes may be stored in a memory, or embodied in any other processorreadable medium, and executed by a processor or processors. The memorymay be implemented within the processor or external to the processor.

A general purpose processor may be a microprocessor, but in thealternative, the processor may be any processor, controller,microcontroller, or state machine. A processor may also be implementedas a combination of computing devices, for example, a combination of adigital signal processor (DSP) and a microprocessor, a plurality ofmicroprocessors, one or more microprocessors in conjunction with a DSPcore, or any other such configuration. The processors may function inconjunction with servers and network connections as known in the art.

The steps of a method, process, or algorithm described in connectionwith the present disclosure may be embodied directly in hardware, in asoftware module executed by one or more processors, or in a combinationof the two. The various steps or acts in a method or process may beperformed in the order shown, or may be performed in another order.Additionally, one or more process or method steps may be omitted or oneor more process or method steps may be added to the methods andprocesses. An additional step, block, or action may be added in thebeginning, end, or intervening existing elements of the methods andprocesses.

BRIEF DESCRIPTION OF DRAWINGS

Further aspects of the present invention will become apparent from thefollowing description which is given by way of example only and withreference to the accompanying drawings in which:

FIG. 1 is a schematic diagram of an exemplary brewing system inaccordance with an embodiment of the present disclosure;

FIG. 2A is a side view of an exemplary additive dispensing device inaccordance with an embodiment of the present disclosure;

FIG. 2B is cross-sectional side view of the exemplary additivedispensing device in accordance with an embodiment of the presentdisclosure;

FIG. 3A is cross-sectional side view of an embodiment of a pressurerelease means of the exemplary additive dispensing device;

FIG. 3B is cross-sectional side view of another embodiment of a pressurerelease means of the exemplary additive dispensing device;

FIG. 4 is side view of the exemplary additive dispensing deviceconnected to an exemplary fermentation vessel in accordance with anembodiment of the present disclosure; and

FIG. 5 is flow chart of a method of operating the exemplary brewingsystem.

DETAILED DESCRIPTION

FIG. 1 presents a schematic diagram of a brewing system 10. The brewingsystem 10 includes a fermentation vessel (herein referred to as the“fermenter 12”) in which ingredients of a fermented beverage are mixed,fermented under controlled conditions, and subsequently dispensed from.It should be appreciated that while the system 10 may be describedherein in relation to the production of beer, it should be appreciatedthat this is not intended to be limiting and may be used for theproduction of other fermented beverages.

Water is supplied to the fermenter 12 from a water supply 14, heated totemperature in a temperature controlled tank 16. The water is pumpedusing pump 18, with flow being monitored by flow meter 20. Ingress intothe fermenter 12 is achieved via fermenter inlet valve 22.

In operation, wort is supplied to the fermenter 12 via a wort supplyconnection 24, pumped and monitored using pump 18 and flow meter 20respectively. Once the wort transfer is completed, water is pumped intothe fermenter 12 from the tank 16.

Yeast is then pitched into the fermenter 12 and fermentation begins.During fermentation, carbon dioxide (CO₂) is produced as a by-product,and utilised to naturally carbonate the beer as it is fermenting. Itshould be appreciated that the present disclosure is not limited to usein systems utilising natural carbonation—for example, a dedicated CO₂supply may be used to control pressure levels through introduction ofCO₂. When fermentation is complete, the fermenter 12 is cooled, causingyeast to fall out of suspension. Accumulated yeast is drained off thebottom of the fermenter 12 through the fermenter drain valve 26 to drain28.

Naturally clear beer is then dispensed directly from a fermenter outletvalve 30 to a dispensing outlet 32—whether serving taps at a bar, or afilling outlet.

It should be appreciated that unlabelled valves and piping shown in FIG.1 facilitate Clean in Place (CIP) and Sanitize in Place (SIP)—duringwhich the pump 18 will cycle cleaning and sanitizing chemicals withheated water through the fermenter 12 via spray balls to ensureeffective cleaning of the system 10.

Control of the system 10 is performed by controller 34. The controller34 has a processor 36, memory 38, and other components typically presentin such computing devices. In the exemplary embodiment illustrated thememory 38 stores information accessible by processor 36, the informationincluding instructions 40 that may be executed by the processor 36 anddata 42 that may be retrieved, manipulated or stored by the processor36. The memory 38 may be of any suitable means known in the art, capableof storing information in a manner accessible by the processor 36,including a computer-readable medium, or other medium that stores datathat may be read with the aid of an electronic device.

The processor 36 may be any suitable device known to a person skilled inthe art. Although the processor 36 and memory 38 are illustrated asbeing within a single unit, it should be appreciated that this is notintended to be limiting, and that the functionality of each as hereindescribed may be performed by multiple processors and memories, that mayor may not be remote from each other.

The instructions 40 may include any set of instructions suitable forexecution by the processor 36. For example, the instructions 40 may bestored as computer code on the computer-readable medium. Theinstructions may be stored in any suitable computer language or format.

Data 42 may be retrieved, stored or modified by processor 36 inaccordance with the instructions 40. The data 42 may also be formattedin any suitable computer readable format. Again, while the data isillustrated as being contained at a single location, it should beappreciated that this is not intended to be limiting—the data may bestored in multiple memories or locations.

The data 42 stored on server may include a record 44 of control routinesfor the system 10. For example, different routines may be provided forthe production of different beverages—or styles or variations thereof.

A user interface 46 enables communication to and from the controller 34with regard to the brewing process. It is also envisaged that thecontroller 34 may communicate over a network 22 with a user device 50(for example a mobile phone) to provide details of the current status ofthe system 10 and effectively operate as a remote user interface. Thenetwork 22 potentially comprising various configurations and protocolsincluding the Internet, intranets, virtual private networks, wide areanetworks, local networks, private networks using communication protocolsproprietary to one or more companies—whether wired or wireless, or acombination thereof.

An additive dispensing device (herein referred to as “the dispenser200”) is also connected to the fermenter 12, further details of whichwill be described below.

FIG. 2A shows the exterior of the dispenser 200. The dispenser 200includes a tubular body 202 with a conical end section 204, and a cap206 secured to the distal end of the body 202 using complementary screwthreads. A butterfly valve 208 is located at the conical end section204, having a pneumatic actuator controlled by controller 34 of FIG. 1.

FIG. 2B shows a cross-sectional view of the dispenser 200 along axis A(seen in FIG. 2A). In use, the cap 206 is removed and dry hops (oranother additive such as finings) introduced into the chamber of thebody 202 by an operator, before reapplying the cap 206. Operation of thebutterfly valve 208 controls exposure of the open end 212 of the body202 to the interior of fermenter 12 (not show here, but see FIG. 1).

On rotation of the disc 214 of the butterfly valve 208 into an openposition, pressurised CO₂ from the fermenter 12 flows through one sideof the valve 208 in a first direction B, and up one side of the chamber,before being redirected back down from the closed end 216 to blow thehops through the other side of the valve 208 in a second direction C.

On closing of the butterfly valve 208, the chamber would be pressurisedto substantially that of the fermenter 12, being much smaller in volumethan the headspace of the fermenter 12. To enable the chamber to returnto atmospheric pressure, a pressure release aperture 218 is provided inthe cap 206. In an exemplary embodiment the pressure release aperture218 is substantially 2 mm in diameter—sufficient to enable rapidbleeding of pressure, without compromising the flushing action achievedby the pressure differential between the fermenter 12 and the dispenser200.

FIG. 3A illustrates an alternative cap 300 for use with the dispenser200. In this embodiment the pressure release aperture is provided in theform of a “J” shaped conduit 302. The conduit 302 has an opening 304facing towards the cap 300, away from the valve (for example, butterflyvalve 208 shown in FIG. 2B). This reduces the likelihood of the additive(illustrated by dashed lines) striking the opening 304 directlyfollowing the initial in-rush of CO₂.

FIG. 3B illustrates an alternative cap 350 for use with the dispenser200. In this embodiment the pressure release aperture is provided in theform of a bolt 352, having a shaft 354 with a central bore 356intersected by two lateral openings 358 below a mushroom head 360. Thehead 360 protects the lateral openings 358 against the initial pushingof the additive against the cap 350 (illustrated by dashed lines). Inexemplary embodiments the shaft 354 may have external threads engagingwith the cap 350 to fix it in place. Alternatively, the bolt 352 may beconfigured to slide relative to the cap 350, with the initialpressurisation of the chamber pushing the bolt 352 up to block thelateral openings 358.

FIG. 4 shows the dispenser 200 mounted to the top of the fermenter 12 ina substantially upright orientation pointing towards the centre of thefermenter 12. This is envisaged as encouraging the flushing action withgravitational feed, and distribution of the additive across a wide areaof the surface of the beverage.

FIG. 5 shows a method 500 performed by the controller 34 in operatingthe brewing system 10. The method 500 is described with reference to theintroduction of dry hops to the fermenter 12—but it should beappreciated that the process may equally be applied to the introductionof other types of additive (at an appropriate stage in the brewingprocess).

In step 502, the controller 34 receives input from an operator via userinterface 46 confirming that fermentation is complete—determined, forexample, through readings of the beer's specific gravity. In analternate embodiment the controller 34 may determine completion offermentation through monitoring conditions of the beverage.

In step 504 the controller 34 issues a query to the operator via userinterface 46 as to whether dry hopping is desired. Where the userreplies to the affirmative, in step 506 the controller 34 issuesinstructions via user interface 46 to load dry hopping matter into thechamber of the body 202. The volume and type of hops may be, forexample, dictated by the brew sheet for the beer.

In step 508 the controller 34 receives confirmation via user interface46 to perform dry hopping. Requiring such confirmation via the userinterface 46 ensures the operator is removed from the immediate vicinityof the dispenser 200 while it is pressurised. On confirmation, thebutterfly valve 208 is opened for a predetermined period of time—forexample, approximately 10 seconds—in step 510. On closure of thebutterfly valve 208 the pressure within the dispenser 200 is released,to prepare the dispenser 200 for subsequent use.

In step 512 the controller 34 issues a query to the operator via userinterface 46 as to whether further hops are to be added. If so, steps506 to 510 are repeated.

Once the addition of dry hops is confirmed as being completed, in step514 the controller 34 maintains the temperature and pressure within thefermenter 12 for a predetermined period of time—for example in the orderof 24 to 48 hours. After this time has elapsed, in step 516 thecontroller 34 rapidly reduces the temperature in the fermenter 12 (knownas “crash cooling” in the art). This causes the floating yeast and hopparticles to fall out of suspension to the bottom of the fermenter 12.Once the target temperature for maturation (for example 2 degreesCelsius) is reached, in step 418, the controller 34 controls thefermenter drain valve 26 to purge accumulated yeast and hop particlesfrom the fermenter 12.

In exemplary embodiments in which the introduction of finings is desiredfor adjust characteristics of the beverage (such as clarity, flavour,aroma or colour), the dispenser 200 may be used to introduce finings atan appropriate stage of the process. For example, finings may beintroduced before or after the crash cooling described above. Asdescribed in relation to dry hopping, the controller 34 may beconfigured to query the operator as to whether finings should beintroduced, issue instructions, and control the dispenser 200 on inputfrom the operator.

In exemplary embodiments in which back sweetening is desired, forexample during the production of a cider, the dispenser 200 may be usedto introduce sweetener such as liquid sugar or fruit juice. This may beperformed at the end of fermentation as determined, for example, throughreadings of the cider's specific gravity and CO₂ and alcoholdevelopment—and after cooling to a temperature such that re-fermentationdoes not occur on the addition of a fermentable sugar. As described inrelation to dry hopping, the controller 34 may be configured to querythe operator as to whether back sweetening is desired, issueinstructions, and control the dispenser 200 on input from the operator.

The entire disclosures of all applications, patents and publicationscited above and below, if any, are herein incorporated by reference.

Reference to any prior art in this specification is not, and should notbe taken as, an acknowledgement or any form of suggestion that thatprior art forms part of the common general knowledge in the field ofendeavour in any country in the world.

The invention may also be said broadly to consist in the parts, elementsand features referred to or indicated in the specification of theapplication, individually or collectively, in any or all combinations oftwo or more of said parts, elements or features. Where in the foregoingdescription reference has been made to integers or components havingknown equivalents thereof, those integers are herein incorporated as ifindividually set forth.

It should be noted that various changes and modifications to thepresently preferred embodiments described herein will be apparent tothose skilled in the art. Such changes and modifications may be madewithout departing from the spirit and scope of the invention and withoutdiminishing its attendant advantages. It is therefore intended that suchchanges and modifications be included within the present invention.

Aspects of the present invention have been described by way of exampleonly and it should be appreciated that modifications and additions maybe made thereto without departing from the scope thereof as defined inthe appended claims.

1. A brewing system, comprising: at least one pump; a temperaturecontrollable fermentation vessel; an additive dispensing device mountedto the fermentation vessel, the additive dispensing device comprising avessel body including a chamber, wherein the additive dispensing deviceis configured to selectively open and close a flow path between thechamber and the fermentation vessel; a controller configured to: controltransfer of wort from a wort supply connection to the fermentationvessel by operating the pump; control transfer of water from a watersupply to the fermentation vessel by operating the pump; receive anindication of completion of fermentation of a beverage; issue a query toa user via a user interface as to whether additives are to be added tothe fermentation vessel; receive confirmation via the user interface toperform release of additives; and control the additive dispensing deviceto open the chamber to the fermentation vessel.
 2. The brewing system ofclaim 1, wherein the controller is configured to monitor at least onecondition associated with fermentation of the beverage in thefermentation vessel, and determine completion of fermentation based onthe at least one condition.
 3. The brewing system of claim 1, whereinthe controller is configured to maintain temperature and pressure in thefermentation vessel for a predetermined period of time following openingof the chamber to the fermentation vessel.
 4. The brewing system ofclaim 3, wherein the controller is configured to reduce the temperaturein the fermentation vessel once the predetermined period of time haselapsed.
 5. The brewing system of claim 4, wherein the controller isconfigured to operate a drain valve to purge a portion of the contentsof the fermentation vessel once a target temperature is reached.
 6. Thebrewing system of claim 1, wherein the controller is configured to thecontrol the pump to cycle cleaning and sanitizing chemicals with heatedwater through the fermentation vessel on completion of dispensing of thebeverage.